泰国菜在中国的发展特点分析:兼论中餐在海外新兴区域的发展思路  

An Analysis of Development Characteristics of Thai Specialty Catering in China with Reflections on Development Ideas of Chinese Food Brands in Emerging Overseas Regions

作　　者：金晓琳 付志娟 唐瑞[1] 王皓 JIN Xiaolin;FU Zhijuan;TANG Rui;WANG Hao(Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《四川旅游学院学报》2023年第6期17-20,33,共5页Journal of Sichuan Tourism University

基　　金：四川旅游学院海外中餐繁荣发展专项项目“以集渔为代表的泰餐在成都市区发展现状及对中餐的借鉴研究”,项目编号:2022HWYB05。

摘　　要：泰式火锅作为东南亚饮食与中国西部内陆饮食的融合,从其产生与发展历程来看,体现出深刻的文化互动与交流,也是异域餐饮在中国发展的成功案例。面对中国与海外新兴区域的友好交往和发展势头,借鉴泰式火锅在国内发展的成功经验,以平衡性传播、深度性传播和原真性传播为特色之“和”发展,将成为中餐品牌在海外新兴区域传播发展的新思路。Thai hot pot,as a fusion of Southeast Asian cuisine and inland Chinese cuisine in western China,embodies profound cultural interaction and exchange in its history of emergence and development.It serves as a successful example for the growth of exotic food and beverage in China.With the friendly exchanges and development momentum between China and emerging overseas regions,adopting the successful experience of Thai hot pot s development in China can be a new approach for the communication and development of Chinese food brands in these emerging regions.This approach,characterized by harmony,emphasizes balanced communication,in-depth communication,and original authenticity.

关 键 词：“和”文化 中餐 海外新兴区域 发展思路 

分 类 号：TS971[轻工技术与工程]